Trim the tops, stems, and outer leaves of the baby artichokes, and drop each artichoke into a bowl of cold water combined with the juice of 1/2 lemon as soon as it is trimmed. When all artichokes are ready, drain them and place them in a pot with 2 quarts of cold water, the juice of 1/2 lemon, the thyme , bay leaves, wine, 2 tablespoons of the olive oil, one-third of the garlic, and 1 teaspoon of salt. Bring to a rapid boil and cook until the artichokes are crisp-tender, about 10 minutes. Drain the artichokes and cool on a cookie sheet. Spear 9 artichokes on each of 4 skewers, arrange on a baking sheet, and drizzle with 1 tablespoon of the olive oil. Place the skewers on a hot barbecue or grill, or in a preheated broiler, and cook until lightly charred on all sides, about 5 minutes, turning once.

In a sauté pan, heat the remaining olive oil and add the remaining garlic; cook until golden and aromatic, about 30 seconds over medium heat. Add the artichokes, chili pepper, sun-dried tomatoes, and broth, and bring to a boil; cook until the liquid reduces slightly, about 2 minutes. Remove from the heat and adjust the salt.

Meanwhile, bring 5 quarts of water to a boil. Add the fettuccine and salt, and cook until al dente; drain, and fold into the sauce in the pan along with the arugula. Turn out into a serving platter, fold in the reserved oil from the sun-dried tomatoes, and stir in the remaining lemon juice. Serve hot. Serves 4

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